Saturday, October 4, 2014

Pork Chops with White Wine & Peach Sauce


This is yet another dish that was done over the summer that is slowly making its way onto the blog. Dan and I made this dish many times this summer. We tried hard not to ever turn on the oven and to only use the stove top very, very quickly.  Cous cous is super fast to make and these pork chops don't take too much longer. So if you're looking for a fast meal or a meal that can help keep your house cool during a hot summer, this is your dish. 


I was excited to see that Trader Joes' cous cous is whole wheat and still dirt cheap. You'll also need a peach, some pork loin chops and your favorite white wine (we won't be using all of it so you'll want to drink the rest).


In a medium pot saute 2 cloves of chopped garlic in 2 tablespoons of vegetable oil. Add 1 cup of water and bring to a boil. Add 1 cup of cous cous, cover and remove from the heat. Let sit for about 5 minutes then fluff with a fork and set aside. You can add salt and pepper to taste. Remember, the peach and white wine sauce will be going over top the cous cous too, so no need to over season.


Season both sides of the pork chops with salt and pepper. Bring an oiled pan to medium-high heat and add the pork chops. Cook for 2-3 minutes on each side. 


Once you flip the pork chops add 2 cloves of chopped garlic to the pan.


Right when the garlic is done add the chicken broth, wine, peaches, cumin, cinnamon, turmeric and thyme. Stir together, reduce heat to medium-low and simmer for 5-10 minutes.


The sauce will begin to reduce and thicken. Serve pork chops with the cous cous and pour sauce over top. Hope you enjoy!



Pork Chops with White Wine & Peach Sauce
4 thin pork chops
1 peach
1/8 teaspoon turmeric 
1/8 teaspoon cinnamon 
1/8 teaspoon cumin
1/8 teaspoon thyme
1/2 cup white wine
1/2 cup chicken broth
1 cup cous cous
1 cup water
4 cloves garlic, chopped
Salt and pepper to taste

Season pork chops with salt and pepper. Cook over medium-high with a few tablespoons of vegetable oil. Cook for a few minutes on each side. Add 2 cloves chopped garlic. Once garlic is almost done, add chicken broth, white wine, chopped peaches, cumin, cinnamon, turmeric and thyme. Reduce heat to medium-low and simmer 5-10 minutes.

Saute 2 cloves chopped garlic in a pot with 2 tablespoons vegetable oil. Add water once garlic is starting to lightly brown. Bring to a boil. Add cous cous. Cover and remove from heat for five minutes. Fluff and stir in salt and pepper to taste.

Monday, September 29, 2014

Bacon Wrapped Chicken Over Rice


I can feel the weather slowly starting to change here in Phoenix. Saturday night actually got into the 60's. I know this sounds strange for people who don't live here, but it hasn't gotten to the 60's since probably May so this is a big deal. I actually have my window open right now, which again, is a big deal. Summer lasts much too long here. This is the time of year that I love here, 80's during the day and 60's at night. Perfect. I'm happy that the weather will be good for the next 6 months before we have to endure another deathly hot summer.

Chocolate Mascarpone Tart with Berries


Who doesn't love a nice creamy cheesecake on a chocolate crust with sweet berries on top? If said you don't love that, then you should leave. Cheesecake has always been in the top of my favorite desserts. Today I made little cheesecake tarts with fresh raspberries & strawberries. Hope you enjoy!

Thursday, September 25, 2014

Beer Cheese Soup


Wow, has it really been 3 MONTHS?!?!? I don't know what happened all summer, but I apologize for the absence. I managed to get back to Oregon twice over the summer and enjoyed all the yummy food, beer and wine that goes with it. I definitely cooked less all summer (Phoenix summer does that to you), but I have a bunch of delicious recipes to share with you. Might as well jump right in with one of mine and Dan's favorites...beer cheese soup. We made a delicious beer cheese soup a few years back with bacon, cream and butter. I decided to try the unthinkable and make a healthy beer cheese soup, well as healthy as you can make it I suppose. Dan was skeptical, but it turned out better than imagined. Enjoy!

Sunday, June 22, 2014

Orange Chicken


I absolutely LOVE orange chicken. I always remember going to the mall in middle school and high school in Eugene, OR and getting both orange chicken and bourbon chicken. Yum!! The one thing I never really cared too much for though was the amount of batter on the chicken. Here is a healthier version of this delicious meal from Skinny Taste. I altered it just a little bit, but check out her blog too, so many amazing recipes.

Garlic Chicken with Israeli Couscous & Butternut Squash


I know it's summer and our houses are heating up, but this dish does require some baking. The good news is, you can cook a big batch and have left overs for the week. I even think the left overs were delicious cold. My friend Holly would agree with me, but she also eats literally ALL left overs cold. That's right, not just pizza, she likes cold fried chicken, cold mac and cheese, cold Chinese food...she's a little odd, but that's why I love her. Today is Garlic Chick with Israeli Couscous and Butternut Squash.

Thursday, June 12, 2014

Seared Scallop & Apple Salad


Wow, it sure has been awhile since my last post. I have had a VERY busy past two months though and it just keeps getting busier...which is great by me! I had my dad and step-mom come visit in April, followed by my mom, my friend Holly and my sister in May and a little weekend trip with Dan to Tucson. We all had a blast drinking by the pool and traveling around Arizona. 

It's starting to heat up here in the valley of death (also known as Phoenix) and it's only going to get worse. You know you've been living in Phoenix for too long when you say the sentence "It's only 100 degrees". Ha! Needless to say, I haven't been too gung-ho to do too much baking. Here is a perfect summer dish that only requires a few minutes of having the stove top on. Perfect for those hot summer days...which never end here.